May the 4th be with you!

As you all know I'm a huge Star Wars nerd A New Hope is my all time favourite movie also. We own all versions of Star Wars prequel and original trilogy yes i bought them all on eBay even the side adventures of C3PO and R2 lol


 Last year i did a few Star Wars recipes i thought i would share you with you again on this Star Wars day! Be sure to check out the sale at Hot Topic Her Universe has some new tanks and this princess Leia hoodie i just ordered so cute! 

Ashley Eckstein made a whole line of geek chic clothes for women she's also the voice of Ahsoka on The Clone Wars show on Cartoon Network. Love her!

 Just a warning these are not apart of my clean recipes this was before i started eating clean.

May the force be with you! 

Star Wars Neapolitan pancakes from last Star Wars day!

Wookiee Cookies 

Yoda Oreos

Skywalker Smoothie

Obi-Wan Kebabs

Jedi Juice Pops 

Stormtrooper Sandies 

Chocolate Darth Vader Cookies 

my vintage Star Wars buttons they aren't the tiny ones they are huge! 

Double Peppermint Crunch Cookies

Here is my third Christmas cookie some of you know I've been lacking my holiday spirit its hard not having my husband here for it all during deployment even though he is a Grinch about it lol. I found this recipe on Pillsbury.com they use the sugar cookie roll of course I do not use that they have a peppermint sugar cookie one out. When I was at the store I found Wilton candy cane colorburst candy melts I love them to dip the cookies in! 

Sugar cookies:

• 2 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon organic vanilla extract
• peppermints or candy canes, crushed
• white chocolate candy melts or candy cane melts

1. Preheat oven to 375 degrees F . In a small bowl, stir together flour, baking soda, and baking powder. Set aside
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

4.     Dip half of each cookie into melted mixture, allowing excess to drip off; place on waxed or cooking parchment paper-lined cookie sheets. Sprinkle each with slightly less than 1/2 teaspoon crushed candy. stick into the fridge to harden.

Fettuccine Alfredo with Mushrooms and Spinach

oh boy i needed this yesterday, i tried out the new Extreme Shed & Shred DVD from Jillian Michaels i decided to be a badass (as Jillian put it) and do the whole 1 hour workout level 1 and 2 i love it my core strength is amazing, i wouldn't have been able to do any of the workout a few months ago! I found this recipe from Eclectic Recipes,  i loved that there was spinach and mushrooms in it of course you can add any kind of veggies or meat even seafood to this dish its lower in calories to make it yourself also. 

Calories 296,Fat 2,Protein 19,Fiber 3,Carbs 51, WW plus points 8

1/4 cup Parmesan cheese

1 cup milk (i use 0%)

1 8 oz package cream cheese  

2 cloves garlic chopped

1/2 lb fresh spinach 

1 cup mushrooms

1 tablespoon oil olive

1 package of fettuccine 

1.preheat skillet drizzle with olive oil sauté mushrooms till soft.

2. cook pasta according to package. Drain well.

3. Add spinach and garlic to mushrooms cook till the spinach is wilted. Add milk and cream cheese. bring to a boil over medium heat and cook until cream cheese has melted in the milk and sauce is creamy.

4. Add Parmesan then add pasta simmer for 2 or 3 mins toss to incorporate sauce into pasta.  

Peanut Butter Reindeer Cookies

Ah these came out so cute i saw them on the Betty Crocker website looking through the holiday cookie section they always have the best ideas! They are really easy to make when i was making them i figured out a way to kind of shape the face with my thumbs out of the cookie ball. 

1/2 cup natural PB 

1/2 cup butter

1/2 sugar

1/2 cup brown sugar packed

1 egg

1 1/3 all purpose flour

1 teaspoon baking powder

Pretzel twists

chocolate chips (i used dark chocolate)

candies for nose (i used icing)

Preheat oven to 350 in large bowl, beat PB,butter,sugar and brown sugar with mixer until fluffy. Beat in egg. Stir in flour and baking powder.

For each cookie shape 1 inch ball of dough into a triangle shape on cookie sheet. Push two pretzels into cookie to look like antlers. Bake for 5 to 10 mins  or until browned on the edges. Immediately press 2 chocolate chips for eyes and a candy nose or icing nose like i did. let stand for 2 mins to cool. 

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Peppermint Crunch Cookies

Here they are the 1st Christmas cookies of the year! i love peppermint anything i love the taste and the smell chocolate and peppermint are the best combo with little crunchy candy cane bits inside. 

1/2 cup + 2 Tablespoons butter

1 cup sugar

1 egg

1 teaspoon vanilla

1/4 cup + 2 Tablespoons cocoa powder 

3/4 whole wheat flour

1/2 cup all purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

12-14 candy cane kisses

4 crushed candy canes 

Preheat oven to 350°F and line baking sheet with parchment paper in a bowl mix butter and sugar till fluffy. add egg and vanilla mix well with mixer. In second bowl add flours,cocoa powder,baking soda and salt stir and add to the wet mix, mix well with hand mixer till smooth. Roll dough into 1 1/2 inch balls. Then roll into crushed candy cane roll between palms to press candy into the cookie ball. Bake for 10 mins remove from oven and immediately press a candy cane kiss in the middle.

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Pasta Primavera

Well here is the last recipe of the month i cant believe its the end of November. Deployment will be over soon and my husband will be back! I've done a couple other primaveras before i love to have fresh veggies in my pasta i always have a bunch on hand you can always add your own veggies i added carrots,red peppers,onions and asparagus.

Calories 250,Carbs 42,Fat 5,Protein 13

Linguine

2 teaspoon olive oil

1 cup chopped onion

1/2 teaspoon cracked black pepper

1 cup chopped organic carrots

Asparagus 

1/2 cup water

1 organic small red bell pepper,julienned 

1 cup sliced  mushrooms

1 cup organic low sodium vegetable broth

2 teaspoon organic cornstarch or arrowroot powder 

1/4 cup organic half and half

1/4 cup Parmesan 

Cook the pasta according the package.

Heat the oil in a large saute pan over medium high heat. add the onion and saute for 3 mins or until soft. add the black pepper.

Add the carrot and asparagus to the pan and saute to coat with seasonings. add the water,cover and allow the veggies to steam for 4 mins or until carrots begin to soften.

Add the red bell pepper and mushrooms and stir. add the broth to the pan. whisk the cornstarch into the half and half, and add to the pan. cook for 4 mins or until the sauce thickens up toss in the pasta stir to coat.

add the Parmesan cheese to the mix and toss well.

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Baked Banana Doughnuts

I found this recipe the other day on tumblr and i had to try it I've said it before i don't like doughnuts but these are more like bread and you bake them which is amazing! They remind me of pumpkin spice bread with banana in it when i eat one! i heard the recipe is from a cookbook called bake sale recipes which i cannot narrow down on Amazon so if anyone knows the cookbook let me know! 

Calories 120,Protein 2g,Fat 1g

2 ripe bananas, mashed
2 egg whites
1 Tablespoon vegetable oil
1 cup packed brown sugar
1-3/4 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1 Tablespoon granulated sugar
2 Tablespoons chopped walnuts

Beat bananas, egg whites, oil and brown sugar in a large bowl.  Add flours, baking powder, baking soda and pumpkin pie spice.  Mix until well blended.  Let stand for five minutes for dough to rise.  Scoop out heaping tablespoonfuls of dough onto a greased baking sheet.  

With the tip of a butter knife round out the doughnut holes in the center of the dough.  Then use the butter knife to smooth outside edges of dough into round doughnut shape.  Repeat until all dough is used.

Sprinkle with granulated sugar and walnuts.  Bake 6 to 10 minutes (mine took 8) in a 425 degree oven or until tops are golden.

Remove from pan and place on a wire rack to cool.